PERU PERLAMAYO ANAEROBIC NATURAL

This lot comes from El Perlamayo, a small 2ha plot run by the Rioja family. The farm is located at 1900 masl and is planted with caturra and bourbon. It is becoming increasingly clear that climate change and fluctuating temperatures are causing problems for plots at this altitude. Droughts are becoming more frequent, so one of the key ways to help mitigate risks from climate change has been the installation of shade trees around the growing areas, as well as effective irrigation building and fertilizer dispersal to maintain soil health.

After the harvest months of June to October, the picked cherry is rested before being pulped and rested again for 24 hours. It is then washed and dried for around 20 days before being prepared for storage. Once ready, the coffee is taken to Falcon's warehouse in Jaen, where it is assessed for quality. At this stage, a price is agreed upon depending on the coffee's perceived cup score. Prices are set according to lot quality, and Falcon aims to pay 30% above the local price because this quality bonus will have a huge impact on the farmer's livelihood and that of their family. Finally, the coffee is transported to Café Selva Norte for a final inspection before being bagged and moved to the coast for shipping.

Flowers and stone fruit are the descriptors we kept coming back to on the cupping table for this coffee. As it cools, more of the strawberry notes shine through, bringing brightness to the cup.